Wellness Meal Prep Bundle

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, stirring halfway through, 21 to 23 minutes, or until the squash is lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

Meanwhile, wash and dry the fresh produce for bulk cooking. Place the spinach in a large bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Carefully add the seasoned spinach in an even layer to the sheet pan of partially roasted squash. Return to the oven and roast 2 to 3 minutes, or until the spinach is wilted. Transfer to the pot of cooked farro; add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Halve the tomatoes. Halve the lime. In a bowl, combine the halved tomatoes, the juice of both lime halves, and a drizzle of olive oil. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sliced cucumbers and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the spice blend; stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, diced peppers, and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the cilantro sauce and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the peanut butter spread, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the guajillo chile sauce and yogurt. Season with salt and pepper. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked vegetables

• 1/4 cooked shrimp

Transfer half the marinated cucumbers to 2 small containers. 

Transfer the spicy tzatziki to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked shrimp

Transfer half the marinated tomatoes to 2 small containers. 

Transfer the jalapeño-cilantro sauce to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked vegetables

• 1/4 cooked turkey

Transfer the remaining marinated cucumbers to 2 small containers. 

Transfer the sambal-peanut sauce to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked turkey

Transfer the remaining marinated tomatoes to 2 small containers. 

Transfer the guajillo yogurt to 2 small containers.

Wash and dry the lettuce. Cut off and discard the root end; carefully separate half the leaves. Roughly chop the peppadew peppers. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each cup using 2 lettuce leaves, the shrimp and vegetables, marinated cucumbers, spicy tzatziki, chopped peppers, and almonds. 

Roughly chop the walnuts. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated tomatoes, jalapeño-cilantro sauce, and chopped walnuts. 

Wash and dry the mint; pick the leaves off the stems. Separate the remaining lettuce leaves. Roughly chop the peanuts. Heat the finished turkey and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each wrap using 2 lettuce leaves, the turkey and vegetables, marinated cucumbers, sambal-peanut sauce, chopped peanuts, and mint leaves (tearing just before adding).

Heat the finished turkey and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated tomatoes, guajillo yogurt, and cotija.